All I can say is YUM!!

The salty-sweet concept isn’t exactly new or unfamiliar. We eat Hawaiian Pizza with ham -- salty -- and pineapple -- sweet. Groceries stock chocolate-dipped pretzels and trail mixes (I suggest Clif Mojo Mountain Mix trail mix bars ). In places like Italy and Spain, cured meats like prosciutto or serrano ham are often paired with varieties of melon, and it’s very common for folks in the South or Midwest to put salt on watermelon and strawberries. It’s widely known that salt can enhance desserts by either making them sweeter or adding an extra layer of -- or added depth to -- flavor. There are several possible reasons for this. Salt can help release certain molecules more easily, intensifying the aroma and our subsequent perception of a food’s taste**. And taste scientists have recently reported that they “found a sugar transporter that likes to transport into the sweet tast...